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All Journal Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Narra J Jurnal Sains dan Teknologi Pangan
Karsi Ambarwati
Program Studi Ilmu Pangan, Sekolah Pascasarjana, IPB University, Bogor, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health

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Karakteristik Mi Berbasis Ubi Jalar dengan Substitusi Pati Sagu atau Pati Ubi Banggai Karsi Ambarwati; Elvira Syamsir; Sedarnawati Yasni
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 1 (2022): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2022.33.1.11

Abstract

Sweet potato is a local food that can be used to support food diversification programs. It can be used as a raw material to produce a diverse type of food products, for example noodles. The addition of sago starch and banggai starch to sweet potato noodle dough is to improve the quality of noodles because these two starches are more prone to retrograde. The purpose of this study was to determine the effect of starch type, extrusion temperature, and water addition on the sweet potato noodles’ quality. The types of starch added were sago starch and banggai starch, with extrusion temperature settings, which were 90 and 95°C, and the water additions were 40 and 35%. Analysis was carried out on the characterization of the flour and physical properties of sweet potato noodles. The best noodle processing conditions were with the addition of 15% sago starch, 95°C extrusion temperature, and 40% water added. This formula produced sweet potato noodles with low brightness, having redness and yellowish colour. It had a hardness value above 3000 g, with higher elasticity and elongation than the other formulas, and also had lower adhesiveness and cooking loss value.
Exploring the potential of calcium-fortified sweet potato noodles for osteoporosis prevention: Insights from in vivo rat studies Ambarwati , Karsi; Giriwono, Puspo E.; Handharyani, Ekowati; Yasni, Sedarnawati
Narra J Vol. 5 No. 1 (2025): April 2025
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v5i1.1075

Abstract

Calcium (Ca) deficiency is a primary contributor to osteoporosis, a condition characterized by low bone density and increased fracture risk. Fortifying widely consumed foods with calcium is one approach for addressing this insufficiency. Given the popularity of noodles, adding Ca to them offers a promising approach to enhancing Ca intake within communities. The aim of this study was to investigate the effects of Ca-fortified sweet potato noodles on osteoporosis prevention. This study used 4-month-old Sprague-Dawley rats. A completely randomized design was used with four treatment groups: CS (SHAM, control diet), CO (Sham, test diet), US (OVX, control diet), and UO (OVX, test diet). Both control and test diets, which included Ca-fortified sweet potato noodles, were administered to OVX (ovariectomy-induced osteoporosis model) and SHAM (control for surgical procedure) groups for two months. At the end of the experiments, serum Ca levels were collected and analyzed for Ca and alkaline phosphatase (ALP) levels and their bones were analyzed for physical properties and bone mineral density (BMD) using X-ray analysis. Data were analyzed using one-way analysis of variance (ANOVA) followed by Duncan as a post hoc test. The intervention of Ca-fortified sweet potato noodles for two months significantly increased serum Ca levels and reduced ALP levels compared to controls, both in SHAM (Ca: 38.03±0.877 mg/dL; ALP: 355±38.0 IU/L) and OVX (Ca: 36.18±2.810 mg/dL; ALP: 340±5.5 IU/L) groups. The test diet maintained the ratio of bone weight to bone volume and preserved the Ca content in the rats' bones. OVX rats consuming the test diet for two months exhibited significantly higher femur bone strength than OVX rats consuming the control diet (test: 6.50±0.300 kg; control: 4.83±0.289 kg). There was no significant difference in BMD between the SHAM and OVX groups on the test diet, indicating that the test diet can maintain bone BMD despite accelerated aging. These findings suggest that Ca-fortified sweet potato noodles can serve as a dietary Ca source, contributing to the prevention of osteoporosis by maintaining serum Ca levels, preserving bone Ca content, as well as maintaining bone density and strength.
Optimasi Breakfast Meal Flakes Berbasis Tepung Jali Termodifikasi Rahmawati, Lufi Karisma; Muhandri, Tjahja; Iwansyah, Ade Chandra; Palupi, Nurheni Sri; Ambarwati, Karsi
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.13

Abstract

Jali (Coix lacryma-jobi L.) is a promising food crop in Indonesia, but its contribution to food security needs more improvement. This research aimed to analyze physico-chemical characteristics of native jali flour and its modified flour after treated by heat moisture treatment (HMT) and autoclaving-cooling (AC) method, and finally observe their effects on breakfast meal flakes (BMF). Both native and treated flour were analyzed for degree of whiteness, swelling power, solubility, water absorption index (WAI), water holding capacity (WHC), and gelatinization profile. HMT-modified jali flour exhibited solubility of 7.77%, gelatinization temperature of 74.95 °C, and peak viscosity of 3255 cP while amylose and resistant starch content reached 20.50% and 6.27%, respectively. Meanwhile, AC-modified jali flour showed lower solubility (4.13%), higher gelatinization temperature (76.15 °C), peak viscosity of 3220 cP, with amylose content of 22.30% and significantly higher resistant starch content (13.93%). Due to its superior resistant starch content, AC-modified Jali flour was selected for BMF formulation. The formulation was optimized through D-optimal with independent variables of 50−100% jali flour and 0−50% sorghum flour. As a result, the optimum formulation was obtained with a desirability value of 0.713, consisted of 100% jali flour without added sorghum flour. The optimized BMF had resistant starch 11.46%, rehydration capacity 58.48%, and hardness 415.12 gf. The product has the potential to diversify healthy breakfast options for community and may contribute to diabetes prevention.
Evaluasi Penerapan dan Perbaikan CPPOB serta Penyusunan Dokumen Produk Lasagna Beku pada UMKM XYZ Ambarwati, Karsi; Joesen, Pierce; Muhandri, Tjahja
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 20 No. 2 (2025): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.20.2.147-157

Abstract

Usaha, mikro, kecil, dan menengah (UMKM) berperan penting dalam perekonomian Indonesia. Banyak UMKM belum menerapkan Cara Produksi Pangan Olahan yang Baik (CPPOB). Penelitian ini bertujuan untuk mengevaluasi dan memperbaiki penerapan CPPOB di UMKM XYZ berdasarkan pedoman yang ditetapkan oleh Badan Pengawas Obat dan Makanan (BPOM). Metode yang digunakan meliputi observasi, wawancara, pengumpulan data, evaluasi, perbaikan implementasi CPPOB, penyusunan dokumen, dan pendaftaran izin penerapan CPPOB. Lasagna beku di UMKM XYZ adalah pangan dengan risiko sedang. Pengolahan lasagna beku besar terdiri tahap penerimaan dan penyimpanan bahan baku, pemasakan saus keju, pemasakan saus bolognese, filling, pemanggangan, serta penyimpanan produk. Evaluasi penerapan CPPOB dilaksanakan berdasarkan 25 aspek yang terbagi menjadi 68 klausul penilaian sarana produksi pangan. Hasil penilaian menunjukkan kesesuaian penerapan CPPOB di UMKM XYZ sebesar 60,75% dengan 28 klausul yang tidak sesuai. Hasil evaluasi penerapan CPPOB ditemukannya 14 ketidaksesuaian minor dan 14 ketidaksesuaian mayor sehingga jumlah bobot ketidaksesuaian sebesar 42. Perbaikan dilakukan terhadap 10 ketidaksesuaian minor dan 12 ketidaksesuaian mayor sehingga jumlah bobot ketidaksesuaian setelah perbaikan menjadi 8. Setelah dilakukan evaluasi sarana produksi pada UMKM XYZ mempunyai rating A (sangat baik).
PROBIOTIK BAKTERI ASAM LAKTAT DARI PANGAN FERMENTASI SEBAGAI ANGIOTENSIN CONVERTING ENZYME INHIBITOR (ACE-I): REVIEW Andi Dahlan; Willy Wijayanti; Ilian Elvira; Karsi Ambarwati
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 3 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/9a7kkb71

Abstract

Hipertensi merupakan faktor risiko utama penyakit kardiovaskular, stroke, gagal ginjal, dan kematian dini. Meningkatnyaprevalensi hipertensi mendorong pengembangan pangan fungsional yang mengandung senyawa antihipertensi alami. Bakteriasam laktat (BAL) yang terdapat pada berbagai pangan fermentasi diketahui mampu menghasilkan peptida bioaktif denganaktivitas Angiotensin-Converting Enzyme Inhibitory (ACE-I) melalui proses proteolisis selama fermentasi. Tinjauan ini bertujuanmengevaluasi potensi probiotik BAL sebagai agen antihipertensi serta faktor-faktor yang memengaruhi produksi senyawa ACE-I.Kajian dilakukan melalui penelusuran literatur ilmiah mengenai probiotik, BAL, peptida bioaktif, dan aktivitas ACE-I. Berbagaistrain, termasuk Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lactobacillus helveticus, dan Bifidobacterium spp.,dilaporkan menghasilkan peptida penghambat ACE pada yoghurt, kefir, susu kedelai fermentasi, dan pangan fermentasitradisional. Selain menghambat ACE, probiotik juga berpotensi menurunkan tekanan darah melalui produksi γ-aminobutyric acid(GABA), modulasi mikrobiota usus, dan aktivitas antioksidan. Aktivitas ACE-I dipengaruhi oleh strain bakteri, jenis substrat,kondisi fermentasi, penyimpanan, dan interaksi antarmikroorganisme. Temuan ini menunjukkan bahwa BAL probiotik memilikiprospek yang menjanjikan sebagai komponen pangan fungsional untuk mendukung pengelolaan hipertensi.
Co-Authors Ade Chandra Iwansyah andi Dahlan Ekowati Handharyani Elvira Syamsir Giriwono, Puspo E. Ilian Elvira Joesen, Pierce Palupi, Nurheni Sri Rahmawati, Lufi Karisma Tjahja Muhandri Willy Wijayanti Yasni, Sedarnawati